Control of temperature and time: the cooking time of all kinds of halogen goods in halogen shops varies greatly. There are strict rules about the time to pickle food. There is a strict order of which to put first and which to put later. Put the ingredients that are not easy to cook in the front and the ingredients that are easy to cook in the back. Can be pickled in the same pot. The advantage of this is that it can save a lot of fuel. The key to controlling the temperature is to use them only when mixing pickled juices.
Seasoning (tasting) the pot-stewed vegetables stored in the pot-stewed restaurant is the killer of tasting. The view of "century-old marinade" is correct. It will become more and more fragrant like wine, and the usual storage method seems to be crucial. The best inspection tool for seasoning is the mouth. Whether the salinity of a pot of brine soup is moderate depends on the chef's working experience. Don't underestimate it. This skill cannot be developed overnight. Experienced chefs need to ask others to help them "taste" when they have a fever or a cold.
People who soak well think that soaking is the root of taste, but it is actually incorrect. In the marinade shop, except beef, no other marinated vegetables can be soaked in marinade. Because this treatment will make the ingredients too salty, the color will turn black, which will endanger the sales, so when shopping, we should prevent buying these dark-colored braised goods. Most of them spend the night, so naturally some people pay more attention to the taste, so don't say anything else!
Generally speaking, whether the pot-stewed vegetables are tasty or not is not completely soaked out, but it takes enough time according to the different ingredients, such as seasoning, heat, initial processing of ingredients and so on.